Red Beet Cupcakes

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4.20 from 5 votes

Prep Time5

Cook Time25

Total Time30

Servings:

Calories: 160kcal

Author: Catherine McCord

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1 cup milk
1/2 cup honey
1/3 cup vegetable or canola oil
1 large beet, roasted
2 teaspoons vanilla extract

Beet Cream Cheese Frosting:

1 8-ounce package cream cheese, softened
1/2 cup unsalted butter, room temperature
1/2 cup powdered sugar
1/2 cup beet puree
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F.
Sift the first 4 ingredients into a bowl.
In a separate bowl, combine the rest of the ingredients.
Slowly add the dry ingredients into the wet and combine.
Pour about 1/3 cup into lined muffin tins and bake for 25 minutes or until a tooth pick comes out clean.
Cool completely before frosting.
Beet Cream Cheese Frosting (Make 2 Cups)
Place all the ingredients in a mixer and beat on medium to high speed until fluffy. 2. Spread on cupcakes.

Nutrition

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